Discovering the joy in each moment of an ever-changing life. Spending time focusing on the positive, eliminating the negative, and finding inspiration through the senses.

I have finally gained back my inspiration in the kitchen. Today I cooked up this quick recipe (courtesy of the Cardamom Hills blog) before heading to work. I was a little hesitant about adding the soy sauce and ketchup but the flavors actually compliment the dish really well. I used canned green chiles, rather than fresh, because I think the spice is more consistent. This is a great way to spice up your potatoes (literally! ha I know, cheesy).Chile Potatoes

Serves 4

3 medium potatoes (diced)

1 onion (diced)

1 tbsp garlic (minced)

3 green chiles (sliced) OR 1/4 cup canned green chiles

1 green bell pepper

1 tbsp olive oil

1.5 cups chicken stock

1 tsp corn starch (mixed into 2 tbsp water)

1 tsp soy sauce

1 tbsp ketchup

1 tsp ground black pepper

1 tsp sesame seeds

Directions:

Heat 1 oil in a pan.

Sauté ginger and garlic till raw smell is gone.

Add onion and continue sautéing till it’s transparent.

Next add green chillies and stir.

Now toss in potato pieces, stir for a minute and then add the chicken stock. Close lid and cook till potato is fully done and water content is almost zero.